Kacang tanah

KaCang tanah, often spelled as "Kecang Tanah," refers to peanut sauce or a peanut-based dish in Indonesian cuisine. The term can be broken down into "Kacang," which means "peanut," and "Tanah," meaning "ground" or "earth," indicating ground peanuts. It is a common ingredient in various Indonesian dishes and can be used as a condiment, dressing, or dipping sauce.

Uses of Kecang Tanah

1. Gado-Gado: A popular Indonesian salad with boiled vegetables, eggs, tofu, and tempeh, all served with peanut sauce.
2. Satay (Sate): Skewered and grilled meat served with peanut sauce.
3. Pecel: A Javanese dish of mixed vegetables in peanut sauce.
4. Ketoprak: A vegetarian dish consisting of rice cake, tofu, vermicelli, and bean sprouts, topped with peanut sauce.

Basic Ingredients

• Peanuts: Roasted and ground or blended into a paste.
• Garlic: Often used to add flavor.
• Chili: For a spicy kick, though the amount can be adjusted to taste.
• Tamarind: Adds a tangy flavor.
• Palm Sugar: For sweetness.
• Salt: To taste.
• Water: To achieve the desired consistency.

Simple Recipe

1. Roast the Peanuts: Dry roast peanuts until golden brown and aromatic.
2. Blend Ingredients: Blend roasted peanuts with garlic, chili, tamarind paste, palm sugar, salt, and a little water until smooth.
3. Cook the Sauce: In a pan, cook the blended mixture on low heat, adding water gradually to reach the desired thickness.
4. Serve: Let it cool and serve as a condiment or sauce for your dish.

The richness of the peanut sauce complements the diverse flavors and textures of Indonesian cuisine, making it a beloved staple in many households and restaurants.